Friday, September 19, 2008

Yorkshire Steak.

I had not expected to find a ‘Yorkshire’ recipe in an American cook book, but life is full of surprises, thank goodness. I have no idea why this steak dish is styled ‘Yorkshire”, and hope for some enlightenment from you. The book is Joe Tildens’ Recipes for Epicures, published in 1907. The preface says:

“Major Joseph Tilden was in his time one of the most famous Bohemians and epicureans of the Pacific Coast. Ever since his death his many friends have been trying to learn the culinary secrets which made a repast of his devising so delicious. He had given his recipes to but few, and those few his most intimate friends and fellow spirits. One of the most favored of his old companions has given this complete collection of his recipes for publication.”

Yorkshire Steaks.
Fry in butter several small tenderloin steaks, with two onions sliced and one cucumber sliced. When well browned add a pint of stock, salt, pepper and cayenne and one teaspoonful of made mustard. Simmer an hour or longer.


srhcb said...

Simmer an hour or longer?

The Old Foodie said...

I guess they didnt like it rare!

Scott at Real Epicurean said...

Hey - I'm from Yorkshire!

Well, nearly. I'm about 2 miles outside of it, but what's a boundary between friends?

The Old Foodie said...

Hi Scott! Which boundary are you just across?!

Shay said...

The only reason I can think of why this might be called "Yorkshire" is the addition of mustard, which in the US is considered a uniquely British condiment.

But that's a long shot.